The authors wish to change the description of preparation of samples at Experimental Section on their paper published in IJMS[1].

Section 3.1

The gelatinization of samples for branching enzyme treatment was not processed by jet cooking at pH 6.1 and 140 °C with a holding time of 5–7 min, but by the adjustment of pH to 6.1 at room temperature, heated to 75 °C, adjusted to pH = 6.1, kept at 75 °C for 20 h, adjusted pH to 3.5, incubated at 93 °C for 30 min and finally adjusted pH to 5.5 at 93 °C.

Moreover, throughout the paper text and in Tables and Figures the term “jet cooked” should be replaced with “gelatinized”. The authors and publisher apologize for the inconvenience.